Recipes Cookbook - Whole30 Instant Pot Chicken Tortilla-Less Soup (Paleo)

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Ingredients

Soup:
• 2 boneless skinless chicken breasts (about 1 1/2 pounds)
• 1 1/2 teaspoon salt
• 2 10-ounce cans cans tomatoes with green chiles
• 1 14.5-ounce can Whole30-compliant chicken broth
• 1 medium onion chopped
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1-3 teaspoons chipotle pepper powder if on Whole30. 1 teaspoon for mild, 3 teaspoons for hot. If not on Whole30, see note
• 1 teaspoon cumin
• 2 teaspoons chili powder
• 1 teaspoons dried oregano
• 1 teaspoon smoked paprika
• 2 zucchinis chopped or cut into 1/2" half moons
• 1 14-ounce can can full-fat coconut milk or coconut cream whisked until smooth
Garnishes:
• fresh avocado slices
• red onions , sliced thin
• fresh cilantro , chopped
• coconut cream
• lime juice
• shredded cheese , if not paleo or on Whole30
• tortilla strips , if not paleo or on Whole30
Equipment Needed
• Instant Pot

Instructions

1. Sprinkle boneless skinless chicken breasts with salt. Add the chicken breasts to the Instant Pot. Add the remaining ingredients in order, through zucchini.
2. Secure the lid on the pot. Cook at high pressure for 18 minutes. Allow the pressure to naturally release for ten minutes, then use the manual release. Pull out the chicken breasts and add coconut milk. Switch Instant Pot to Sauté mode and stir to combine. Dice chicken, then return it to the soup. Serve hot, topped with garnishes of choice.

recipe adapted >>>>>  here